Skip to content

Chocolate Chip Ricotta Cake

1h 5m Total time
20m Prep
10 Serves
easy
Skip to method

About

I’m not the biggest cake fan but love a dense tea cake like an apple or carrot cake. This cake is super easy to whip up and has quickly become one of my favourites for its creamy yet crumbly texture.

Method

  1. Preheat the oven to 175C and grease a 9-inch springform pan generously with butter.
  2. In a medium bowl, combine the sugar, flour, baking powder and salt.
  3. In a large bowl, whisk the eggs, ricotta, butter and vanilla extract.
  4. Fold in the dry ingredients until blended and add the chocolate chips. Stir to even out the distribution of the chips.
  5. Pour the batter into your greased cake tin and bake for 45-50 minutes until a knife comes out clean. It should be golden brown in colour.
  6. Allow to cool for approximately 15 minutes and then remove from the springform pan and place on a wire rack to cool completely.
  7. Dust the top with powdered sugar before serving.